- 50g (2 oz) shallots, peeled
- 150ml (1/4 pint) white wine vinegar
- 300ml (1/2 pint) dry white wine
- 275g (10 oz) unsalted butter, chilled and diced
- 45ml (3 tbsp) double cream
- 10ml (2 tsp) chopped chervil, tarragon or dill
- salt and pepper
Finely chop the shallots. Place in a saucepan with the vinegar and wine. Bring to the boil and boil, uncovered, for 10-12 minutes or until the liquid is reduced to about 90 ml (6 tbsp).
Strain the liquid into a small saucepan. Over a very low heat, whisk in the butter a piece at a time, making sure each piece is thoroughly incorporated before adding the next.
When all the butter has been added, whisk in the cream, herbs and seasoning to taste. Serve warm.
Note: This sharp buttery sauce is ideal for serving with poached or steamed fish.